Hitohira Togashi Yohei Shirogami # 1 Fuji Mizu Honyaki Gyuto 240mm Kurokaki
Brand: Hitohira ひ と ひ ら (一片)
Blacksmith: Togashi 富 樫 打 刃 物 製作 所
Production area: Sakai-Osaka
Steel type: Carbon steel (Stainless
Steel: Honyaki Yasuki White (Shirogami) # 1
Handle: Khaki wood and octagonal buffalo horn
Total length: 386 mm
Edge length: 222 mm
Blade length: 238 mm
Blade height: 49 mm
Handle length: 146 mm
Hand orientation: ambidextrous
Date of manufacture: September 2020
This item includes the custom made Saya for this knife.
Togashi-San is the blacksmith behind this magnificent blade. One of 25 certified traditional artisans in the region, he began forging blades at the age of 19, in 1967. Sharpener and polisher Yohei-San, also a certified traditional craftsman in the region, has learned sharpened the double-edged knife under the direction of one of the best sharpeners in the Sakai region.
Most Japanese knives are made like a 'sandwich', a very hard steel core covered on each side with softer steel. Hard steel is what makes a Japanese knife sharper and keeps its edge longer than other knives. Mild steel acts as a shock absorber to protect harder steel from damage. This is the common way of making a knife in Japan, but there is an older and more romantic way of making a knife, the honyaki.
Less than 1% of knives in Japan are forged honyaki. Making a honyaki knife is like making a katana. The knife is made from one piece of steel and heat treated so that the edge is very hard and sharp for a very long time. The spine of the knife, although the same piece of steel, is softer and protects the blade from breaking.
You can refer to the article '' steel '' to know a little more about this type of knife, Honyaki.